John Myers
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Baking: Apple Pie with Coconut Crust *
The perfect baking: apple pie with coconut crust * recipe with a picture and simple step-by-step instructions.
The shortcrust
- 250 g Spelled flour type 630
- 125 g Butter
- 80 g Raw cane sugar
- 1 piece Egg
- 1 pinch Salt
The coconut crust *
- 125 g Butter
- 125 g Sugar
- 1 packet Vanilla sugar
- 200 g Desiccated coconut
- 1 tablespoon Honey liquid
- 3 tablespoon Milk
The apple topping
- 600 g Grated apple sourish
- 2 teaspoon Cinnamon
The shortcrust
- Make a shortcrust pastry from flour, butter, sugar, egg and salt. Grease and crumble a 26-inch springform pan.
- Roll out the dough between two layers of cling film and place in the springform pan. Pull up the edge and prick the dough several times with a fork. Let rest in the refrigerator for about an hour.
The coconut crust *
- The coconut crust is “stolen” from barbara62 – coconut bee sting – and is absolutely awesome. But I only used half of the specified amounts here.
- Heat the butter, sugar and vanilla sugar in a pan and let the sugar melt while stirring. Add desiccated coconut, honey and milk, stir everything well and bring to the boil again. Let the mass cool down a little.
The apple topping
- Quarter the apples – Boskoop or another tart apple, remove the core, peel and grate coarsely. Mix with cinnamon.
The finish
- Preheat the pipe to 175 degrees. Spread the grated apples on the dough and cover with the coconut mixture. Bake the cake for about 30 minutes on top / bottom heat. Then cover the pan with aluminum foil so that the coconut stuff does not burn and then bake for another 10 minutes at bottom heat. Cool in the mold.
- Tastes wonderfully fresh and juicy. Many Thanks. Dear Barbara, for the suggestion.
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